Boutique coffee brewing: Indonesian boutique coffee bean gold Manning brewing flavor

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① folding filter paper: spread the folded filter paper and put it in the filter cup so that the filter paper fits with the filter cup as much as possible. Sit the filter cup on top of the sharing pot.

② warm cup: put the hot water in the hand flushing pot along the mural circle of the filter cup, pour in slowly, a small amount will be fine. Here, first, it can make the filter paper closer to the wall of the cup; second, it can remove the smell of the filter paper; third, it can play the role of warming the cup. When the sharing pot is warmed, pour out the hot water.

③ grind beans: grind beans according to the degree of baking. After pouring the coffee powder into the filter cup, gently shake the filter cup to smooth the surface of the coffee powder. Dig a small hole in the middle of the coffee powder.

④ steaming: a. The flow of water needs to be gentle and uniform, otherwise the coffee will smell too bad.

b. Muggy water should not be too little, otherwise there will be a lot of coffee powder not soaked in water, resulting in later brewing, coffee powder not soaked in hot water suddenly encounter hot water and produce bubble expansion, hindering stable filtration

c. Steaming water should not be too much, otherwise the middle and upper coffee powder will immediately produce a large amount of gas and stay in the middle of the powder layer, hindering the pre-soaking of the lower powder, causing too much hot water to flow directly along the filter cup wall to the bottom of the cup and into the sharing pot.

d. Stuffy steaming is not good, the taste of coffee will not be clean, mainly sour, coffee itself is also difficult to reflect, the taste is thin, with irritation, the aftertaste is not dignified.

When steaming and flushing, it should be drenched gently, softly, quickly and evenly on the powder. The spout is 3-4cm away from the coffee powder. Pour water from the center of the powder and circle for 2-3 times, so that all coffee powder can be evenly absorbed. The best steaming time is 10-20 seconds, when it's time to let the coffee drop 3-5 drops. Bean powder will expand after absorbing water, from the previous flat to protruding arc, then you can smell the faint aroma of coffee powder, this step determines the success of brewing a cup of coffee.

⑤ step-by-step water injection: the first water injection after steaming, with the center of coffee powder as the center, with appropriate fine water flow to draw a circle, remember not to directly touch the filter paper, otherwise the coffee will be astringent, should be kept within the edge of 1cm.

The height of the spout should be between 3-4cm from the coffee powder plane, and the amount of water injected should be 60%. Wait for the coffee liquid to flow down completely, start the second injection. As soon as the amount of coffee liquid extraction is reached, remove the filter cup immediately, regardless of whether the filter cup can still drop the coffee liquid.

The flavor is rich, sweet, pure bitter, mellow, with a little sweetness and slightly sour; it has a long aftertaste and aftertaste.